Quick Mix Muffins (With Variations)

• FOR THE MUFFINS:
• 2 cups Quick Mix (recipe Follows)
• 1/4 cups Sugar (for Dinner Muffins) Or 1/2 Sugar (for Sweet Muffins)
• Optional Ingredients (see Note)
• 3/4 cups Milk
• 1 whole Egg
• FOR THE HOMEMADE QUICK MIX:
• 6 cups Flour
• 3 Tablespoons Baking Powder
• 1-1/2 teaspoon Salt
• 1 cup Butter

1. For the muffins:
2. Preheat oven to 350 F. In a bowl mix together quick mix and sugar. Stir in optional ingredients if desired.
3. In a measuring cup place milk and egg. Whisk together. Add liquid to the dry ingredients. Using a wooden spoon mix together only until all ingredients are moistened. Fill greased or paper lined muffin tins 2/3 full (makes 9-10 muffins). Bake for 15 minutes or until lightly brown.
4. Note regarding optional ingredients:
5. For dinner muffins: Add 1/2 cup shredded cheese with 3 tablespoons snipped chives or 1/2 cup shredded carrots or zucchini.
6. For sweet muffins: Add 1 cup blueberries, rinsed and dried or 1/2 cup shredded apple and 1/2 teaspoon cinnamon or 1/2 cup bite sized pieces of dried fruit or your choice. My favorite is dates and 1/4 cup nuts.
7. For the quick mix:
8. Place 3 cups of flour in a bowl. Add baking powder and salt. Using a mixer or pastry blend, cut butter into flour mixture. Add remaining flour. Mix well.
9. Store in a plastic container or bag in the refrigerator or freezer.
10. Use within two months (refrigerator) to four months (freezer). Makes enough for 3 or more recipes.
11. Recipes adapted from a paperback cookbook titled, Quick Breads which I received sometime in the 1980s. Alas, the book is now in sections with the page with the authors' names forever missing.

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Taken from tastykitchen.com/recipes/breads/quick-mix-muffins-with-variations/ (may not work)